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Dessert

Pie Plant Pie

A pie made with stewed pie plant, sugar, eggs, butter, and lemon flavoring, topped with meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Pie Plant Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, combine the stewed pie plant, sugar, and egg yolks.

  3. Melt the butter and mix it into the pie plant mixture along with lemon flavoring.

  4. Pour the mixture into a bottom pie crust.

Top and bake

  1. In a separate bowl, beat the egg whites until stiff peaks form to make meringue.

  2. Spread the meringue over the top of the pie.

  3. Bake until the meringue is slightly browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Stewed pie plant
Provides the main tart filling body and flavor of the pie.
Sugar
Sweetens the filling and helps balance the tartness of the pie plant.
Egg yolks
Thicken the filling as they set during baking, giving it a custard-like body.
Egg white
Whipped into stiff peaks to form the meringue topping, adding airy structure.
Butter
Adds richness and a soft, smooth texture to the filling.

The step that matters

Beating the egg whites to stiff peaks. Egg whites must be whipped fully and free of any fat or yolk to hold stiff peaks. Underwhipped or greasy whites will weep or collapse, leaving a flat, watery meringue topping.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, egg, butter):

  1. Vanillafits better
  2. Lemonthe original
  3. Raisinfits about as well
  4. Figfits about as well

Fit is the average pairing score against sugar, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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